I guess the first thing you’ll notice when you see this picture is how few chips there are. Actually, only if you are greedy like me.

There are two reasons for this – first is that this lot was a tester,  just to make sure I used the right potatoes and seasoning.

Second is because I felt guilty eating anything cooked in duck fat – in any quantity. Weird, because I don’t normally have any hesitations with eating these type of things…

But with how few I ate, they turned out to be very nice indeed. Rosemary goes so well with the deep, roasted dripping flavour from the duck fat.

These chips were easy to cook and you should try them out as well. See how I made them below.

Duck Fat Chips (my measly quantity above)

Ingredients

1 Potato – (Désirée – I know people always say it’s not a frying chip but it’s waxiness worked well).

Duck Fat – You will need enough to shallow fry (about 5-10 mm depth) in a small pot.

Rosemary – 3 individual leaves (ridiculous right?)

Salt to taste

Method

– Cut the potato into fingers approximately 10 mm x 10 mm in width. Leave the skin on if you like. On an average sized potato you may get 10 nicely shaped chips of different lengths with some off-cuts which you do not waste. Just fry them but don’t include them in the photos (like what I did).

– Boil them in a small pot of salted water for about 15 minutes, until a skewer easily goes through.

– Remove them from the water and place on a paper towel to dry a little. Handle them gingerly as they may break.

– Heat up the duck fat in the small pot. Place a potato off-cut into the oil. When it starts to bubble away and colour, you know the oil is hot enough to fry the rest.

– Add the chips and arrange them in the pot so that they are level and are not resting on each other.

– Fry until golden brown, making sure you flip them every so often, paying as much attention to the top as you do to the bottom since you are shallow frying.

– In the meantime while the chips are cooling, cut the rosemary on a chopping board with two pinches of salt until you get very fine pieces of rosemary (see photo).

– When the chips are nice and golden, fish them out and place them on a paper towel to absorb any excess fat.

– Pour the chips and rosemary salt in a bowl and toss around.

– Serve.

I know, a lot of work for such a small yield. I do trust that if you do choose to make these, you will be wiser and make more.